Print Recipe

Simple Strawberry Jam

Prep Time5 mins
Cook Time30 mins


  • 8 Cups Sliced Strawberries
  • 5 Cups Sugar
  • 2 Juice of 2 Lemons


  • Slice strawberries into small pieces. Mash them with a potato masher. You can leave some larger pieces if you want to, they are going to cook down.
  • In a heavy pot, add all ingredients and begin to stir till all the sugar has dissolved, creating a syrup. Bring mixture to a boil.
  • Allow to boil slowly for approximately 20-30 minutes. Jam will slowly begin to thicken and reduce. (This recipe does create very thin jam. It thickens more as it cools in refrigerator, but it does not become a solid. To create a more solid jam, you will need to add a gelatin.)
  • Make sure to stir this very often to avoid the sugar burning to the bottom of your pan.
  • Once the jam has thickened and reduced, turn off the stove and allow to cool. Once cool, place jam in jars, and put in refrigerator. The next day, I freeze all but one jar.
    Keep in mind that this recipe is not canning them jam, therefore it must be put in the freezer for long term storage. (Up to 6 months.) The jar in the refrigerator should be used in a few weeks, or you will notice a mold layer begin to grow on the top. I love to buy small canning jars to do this recipe. It allows you to enjoy and use up the jam without it having a chance to go bad.